This is a healthy quiche recipe I have developed over time. I cook this often and it lends itself to many variatio­ns.

Instructions

Crust:

1 cup flour (white or mixed with whole wheat)
1/4 cup milk
1/4 cup light oil
Pinch of sea salt
Pinch of nutmeg and/or cinnamon (optional)

Fillings: vary, see below

To make crust, mix together and roll out as thin as possible, between two sheets of wax paper.
Line pie tin and crimp edges with a fork if desired.
Pre-heat oven to 425.
Pour filling in crust (see below), and lay red pepper on top in spiral.
Reduce heat and cook at 400 for 10-15 minutes.
Reduce to 300 and cook for up to 30 min.
Turn off oven, and let quiche sit in oven a little longer if needed.

Fillings:

Spinach Hug and Quiche:

Mix together:
1/2 carton Greek yogurt, or about 1 1/2 cups yogurt, 3 eggs, fresh grated parmesan cheese, about 3/4 cup (or mixture with other cheeses). Raw garlic clove(s), finely minced (optional but very good)
Add fresh spinach, chopped. Mix as much spinach as will fit.
Pinch of sea salt and nutmeg (to taste)
Red pepper, sliced, for top

Pesto Hug and Quiche:

Mix together:
1/2 carton Greek yogurt, or about 1 1/2 cups yogurt,
3 eggs
Add fresh grated parmesan cheese, about 3/4 cup and about 1/2 cup or more pesto
Pinch of nutmeg and if desired: Pinch of sea salt.

Optional:
Fresh spinach, chopped. or cooked asparagus and red pepper, sliced, for top
Feta / Salmon Hug and Quiche:
Mix together:
1/2 carton goat yogurt, or about 1 1/2 cups yogurt, 3 eggs and about 3/4 cup feta cheese (or mixture with other cheeses) Chunks of cooked salmon or smoked salmon are also good.
Add fresh spinach, chopped.
Pinch of nutmeg (optional)
Red pepper, sliced, for top